Nantucket Lobster Chowder

Autumn is here and every day nature is changing. Bring your camera when you are out walking and take lots of pictures. I took this picture when we had a picnic at Sagvollen in Hadeland, Norway.

After a long walk in the woods it's time for some comfort food. This soup is easy and wonderful - my favorite combination!

Ingredients

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 8 cups chicken broth
• 1/4 cup Chardonnay
• 2 (3/4-pound) fresh or frozen, thawed lobster tails
• 2 cups fresh corn kernels (about 4 ears)
• 1 pound small red potatoes, cubed
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• 1 cup heavy whipping cream

Preparation

Melt butter in a 6-quart Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes.

Meanwhile, cut top and bottom lobster shells lengthwise down the middle. Carefully separate shell halves, and gently pull lobster meat in 1 piece from shells. Cut shell halves in half crosswise, and add to broth. Cut meat in half lengthwise, then slice it crosswise into bite-size pieces. Refrigerate meat.

When shell mixture has simmered 20 minutes, add corn, potatoes, salt, and cayenne pepper. Return mixture to a boil, reduce heat, and simmer, uncovered, 12 minutes. Remove shells, and discard.

Add lobster meat, chives, and tarragon to broth mixture; simmer 6 minutes. Stir in cream, and cook 2 minutes or until thoroughly heated.

Serve it with fresh bread and a nice glass of Chardonnay. Perfect!

The recipe is from Coastal Living Magazine.